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These crispy butternut squash cakes are a fun, handheld way to serve butternut squash to babies, toddlers, and all ages! The naturally gluten-free fritters can be made sweet or savory, making them a wholesome side dish perfect for breakfast, lunch, or dinner. They’re a great way to add in some extra veggies!
Baby Led Weaning Butternut Squash Fritters
If you’re in the process of weaning your little one onto solid foods or just looking for a nutrient-dense side dish for the whole family, these little butternut squash cakes are a great option! Just like carrots and sweet potatoes, they’re naturally sweet, which makes them instantly appealing to kids of all ages.
If you never thought of grating butternut squash before, trust me; this is my new favorite way to prepare this squash. It’s much faster than roasting and you can even use your food processor to make quick work out of the task!
For more fritter recipes, try out these Cheesy Zucchini Fritters and Healthy Corn Fritters too!
Why We Love Butternut Squash for Babies
As a Registered Dietitian and mom of two, I know exactly how hard it can be to serve vegetables to kids! If you can incorporate them early on, eating veggies at every meal just becomes a normal part of life. Plus, butternut squash is a nutritious ingredient for all ages:
- High in fiber to support healthy digestion
- Great source of essential vitamins and minerals, like Vitamins A, C, E, B6, magnesium, potassium, and more
- Supports eye health, immune function, and cellular health
- Loaded with antioxidants to help fight free radicals
- The natural sweetness is appealing to picky eaters
- Each patty is easy to pick up and hold (or cut into pieces) depending on the stage of fine motor development
- Can be served sweet or savory to suit any palate
Ingredient Notes
- Shredded butternut squash: You won’t find this pre-grated in the stores, but fortunately, you can use the shredded attachment of your food processor or a regular box grater.
- Oat flour: To absorb moisture and add a mild nutty flavor. Regular all purpose flour works, too, but oat flour has extra fiber and is naturally gluten free.
- Eggs: Help bind together the patties.
- Cinnamon: Pairs perfectly with butternut squash and helps to bring out extra sweetness.
- Maple syrup (optional): Add for a sweeter flavor.
- Salt (optional): Babies should not have salt, but it is safe for older kids.
- Black pepper
- Coconut oil: Heat either coconut or olive oil to pan-fry the butternut squash cakes.
Step-by-Step Instructions
- In a large bowl, combine the shredded butternut squash, oat flour, eggs, cinnamon, maple syrup (if using), ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Coat the bottom of a large skillet pan with some oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the butternut squash mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them and cook for an additional 2 minutes until golden brown and cooked throughout.
- Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with a bit of extra salt, if desired. Repeat the scooping and cooking process with the remaining mixture. Serve warm as is or with your favorite dipping sauce.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- To easily shred the butternut squash, peel it and then place chunks of it in the food processor fitted with the grater. You can also grate it using the large holes of a box grater.
- The maple syrup adds a subtle sweetness that helps bring out the flavor from the butternut squash. You can skip it if you prefer.
- If preparing the butternut squash cakes for babies, skip the maple syrup and salt.
- To keep the fritters crispy, place them on a wire rack after pan-frying to strain off any excess oil.
Recipe FAQs
I know it’s a little annoying to peel skin off of butternut squash, but I do recommend it. Technically, you can eat the skin, but it can be tough and fibrous, making it hard for babies to eat. If you use a serrated vegetable peeler, it will remove the skin quite easily.
Yes! The butternut squash can be replaced with other types of winter squash, or you can replace some of it with grated sweet potato or carrot. It’s important to get the moisture balance quite right and making any changes can cause the fritters to become too dry or too wet.
This recipe is similar to making hashbrowns as it has those crispy shreds of squash on the outside. If you want something even softer, roast butternut squash in the oven until tender, then blend it into a smooth butternut squash mash or mash it with a potato masher. Then, use it instead of sweet potato in these mashed sweet potato fritters. Pumpkin puree would work, too!
Storage Guidelines
- To refrigerate: Cool leftover butternut cakes to room temperature, then store in an airtight container in the fridge for up to 3-4 days. To absorb excess moisture, line the container with paper towels.
- To freeze: Place the veggie fritters on a sheet pan lined with parchment paper and freeze solid. Transfer to a freezer bag or container. When you need a few, transfer to a container in the fridge to thaw and reheat like normal.
- To reheat: The best method is to warm the fritters in a countertop toaster or air fryer. Preheat to 375F and let them warm up until crispy on the outside and hot on the inside.
Serving Suggestions
These butternut patties can be served sweet or savory, which makes them even more versatile. They’re great on their own as a snack or with your other favorite baby-led weaning recipes. For a complete meal, pair these butternut fritters with:
- Turkey Veggie Meatballs
- Apple Chicken Meatballs
- Mini Meatloaf
- Cottage cheese or yogurt
- Hard-boiled or scrambled eggs
Recipe Variations
- Go savory: For an even stronger flavor, add some grated Parmesan cheese, garlic powder, and onion powder.
- Make them sweet: Add the maple syrup or serve some on the side for dipping. You can also replace some of the grated butternut squash with shredded apple for added sweetness.
- Add different veggies: Replace some of the butternut squash with grated sweet potato, winter squash, carrot, parsnip, or white potato to incorporate different veggies and flavors!
More Veggie-Loaded Recipes
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Easy Butternut Squash Cakes for Babies
Ingredients
- 5 cups shredded butternut squash, lightly packed (see notes)
- 2/3 cup oat flour
- 2 large eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon pepper
- Coconut oil or olive oil
Instructions
- In a large bowl, combine the shredded butternut squash, oat flour, eggs, cinnamon, maple syrup (if using), ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
- Coat the bottom of a large skillet pan with some oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the butternut squash mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the fritters for 2 to 3 minutes, then flip them and cook for an additional 2 minutes until golden brown and cooked throughout.
- Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with a bit of extra salt, if desired. Repeat the scooping and cooking process with the remaining mixture. Serve warm as is or with your favorite dipping sauce.
